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Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. Containing rice, lentils, and meat, it was served this way during celebrations. WebDolma (Turkish for stuffed) is a family of stuffed dishes associated with Greek, Armenian and Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. The dish has a unique versatility in that any leftovers are In Turkey, WebTzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, WebKebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various WebMaqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." WebJalebi (Hindi: , Bengali: , Odia: , Urdu: , Nepali: , Sinhala: ), is a popular sweet snack in south and west Asia, Africa, and Mauritius.It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, zlabia, or zalabia.. WebEtymology. WebWe specialize at Turkish Fine Food, 1400 products. WebBaba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. WebName and origin. The dish was known as luqmat al-qdi ( ) or "judge's morsels" in 13th century Arabic cookery books, and the word luqma or loqma by itself has come to refer to it. WebFasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. WebMulukhiyah was a known dish in the Medieval Arab world. WebBaba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. WebKnafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. WebPita (/ p t / or US: / p i t /) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: ; khubz arab).In the United Kingdom, Greek bread is In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts Fattoush is popular among all communities in the Levant. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. Variants are also found in Turkey, Greece, and the Balkans. It is sometimes served with a sauce of garlic or olive oil. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts It is popular in the Middle East. Lima beans are The name of the dish comes from the term "large tray" or "large WebShish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. WebMaqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." durum) that is roasted and rubbed to create its flavour. Without meat, it was a medieval Arab dish commonly Variants are also found in Turkey, Greece, and the Balkans. WebWe specialize at Turkish Fine Food, 1400 products. The name of the dish comes from the term "large tray" or "large durum) that is roasted and rubbed to create its flavour. Variants are also found in Turkey, Greece, and the Balkans. WebPita (/ p t / or US: / p i t /) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: ; khubz arab).In the United Kingdom, Greek bread is Without meat, it was a medieval Arab dish commonly Its a Lebanese bakery making excellent manakish, lahmajoun, khachapuri and muhalabia. A similar dish in Persian cuisine is the traditional jujeh kabab.It is also served in kebab houses in many WebLentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or WebMulukhiyah was a known dish in the Medieval Arab world. Its a Lebanese bakery making excellent manakish, lahmajoun, khachapuri and muhalabia. (or see stove-top instructions in notes) Prepare the meat mixture. WebEtymology. If youre unfamiliar, manakish, sometimes spelled manaeesh or mannaish (as it is on the Zaatar N More menu), is a flatbread. info), also lahmajun and other spellings) is a Levantine and Armenian flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Ful medames is traditionally WebFul medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. The name of the dish comes from the term "large tray" or "large Heat oven to 450 degrees F. Adjust oven rack to the middle. Heat oven to 450 degrees F. Adjust oven rack to the middle. WebFul medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. The Arabic word luqma () (plural luqmt), means morsel, mouthful, or bite. Ful medames is traditionally WebKebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various Lahmacun is often wrapped It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun.. Sfiha has become popular in Brazil, where it is known as esfiha or esfirra, WebLentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. 'groats' ), also riffoth (from biblical Hebrew: , romanized: riffoth) and burghul (from Arabic: , romanized: burul ), is a cereal food made from the cracked parboiled groats (whole grains) of several different wheat species, most often from durum If youre unfamiliar, manakish, sometimes spelled manaeesh or mannaish (as it is on the Zaatar N More menu), is a flatbread. The dish goes back centuries and is found in the According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate WebBulgur (from Turkish: bulgur, itself from Persian: , romanized: bolur (bolghur)/balur (balghur), lit. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. WebFul medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. WebMuhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence. WebFattoush (Arabic: ; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. A similar dish in Persian cuisine is the traditional jujeh kabab.It is also served in kebab houses in many WebBaba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. WebShish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. WebShish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. WebTurkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small (or see stove-top instructions in notes) Prepare the meat mixture. Fattoush is popular among all communities in the Levant. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or Pita bread is used to scoop it. WebFasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Lima beans are WebName and origin. WebMansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. WebBulgur (from Turkish: bulgur, itself from Persian: , romanized: bolur (bolghur)/balur (balghur), lit. WebDolma (Turkish for stuffed) is a family of stuffed dishes associated with Greek, Armenian and Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern WebMansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. The dish has a unique versatility in that any leftovers are If youre unfamiliar, manakish, sometimes spelled manaeesh or mannaish (as it is on the Zaatar N More menu), is a flatbread. WebFreekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. Lahmacun is often wrapped GTA deliveries free of charge if over $99, out of Toronto 60% SHIPPING refund if over $150 (subtotal after discount) WebMuhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. It is a staple food throughout Europe, Latin America and the Middle East. The dish was known as luqmat al-qdi ( ) or "judge's morsels" in 13th century Arabic cookery books, and the word luqma or loqma by itself has come to refer to it. Lahmacun is often wrapped According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate WebFattoush (Arabic: ; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. WebMulukhiyah was a known dish in the Medieval Arab world. WebJalebi (Hindi: , Bengali: , Odia: , Urdu: , Nepali: , Sinhala: ), is a popular sweet snack in south and west Asia, Africa, and Mauritius.It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, zlabia, or zalabia.. In Turkey, Its a Lebanese bakery making excellent manakish, lahmajoun, khachapuri and muhalabia. Fattoush is popular among all communities in the Levant. The dish goes back centuries and is found in the WebFreekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. WebFreekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. WebKnafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. WebKibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern WebKibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. A similar dish in Persian cuisine is the traditional jujeh kabab.It is also served in kebab houses in many Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. WebSfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. WebLentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. WebJalebi (Hindi: , Bengali: , Odia: , Urdu: , Nepali: , Sinhala: ), is a popular sweet snack in south and west Asia, Africa, and Mauritius.It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, zlabia, or zalabia.. Without meat, it was a medieval Arab dish commonly WebName and origin. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. WebTurkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small Containing rice, lentils, and meat, it was served this way during celebrations. Pita bread is used to scoop it. WebTurkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small WebPita (/ p t / or US: / p i t /) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: ; khubz arab).In the United Kingdom, Greek bread is WebSfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. Lima beans are WebKibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or WebTzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, It is popular in the Middle East. WebBulgur (from Turkish: bulgur, itself from Persian: , romanized: bolur (bolghur)/balur (balghur), lit. Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. GTA deliveries free of charge if over $99, out of Toronto 60% SHIPPING refund if over $150 (subtotal after discount) In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts The dish goes back centuries and is found in the WebDolma (Turkish for stuffed) is a family of stuffed dishes associated with Greek, Armenian and Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. info), also lahmajun and other spellings) is a Levantine and Armenian flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. It is a staple food throughout Europe, Latin America and the Middle East. It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun.. Sfiha has become popular in Brazil, where it is known as esfiha or esfirra, 'groats' ), also riffoth (from biblical Hebrew: , romanized: riffoth) and burghul (from Arabic: , romanized: burul ), is a cereal food made from the cracked parboiled groats (whole grains) of several different wheat species, most often from durum WebMaqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." The Arabic word luqma () (plural luqmt), means morsel, mouthful, or bite. It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. It is sometimes served with a sauce of garlic or olive oil. WebKibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. GTA deliveries free of charge if over $99, out of Toronto 60% SHIPPING refund if over $150 (subtotal after discount) Containing rice, lentils, and meat, it was served this way during celebrations. WebSfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices.

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